This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 cup lime juice
1/2 cup orange juice
1/4 cup rice wine vinegar
1/2 gallon water
1 Tbsp. Old Bay seasoning
1/2 Tbsp. salt
1 pound fresh large shrimp (1/2″ dice)
1 cup diced fresh ripe tomatoes
1/2 cup diced white onion
1 cup diced bell peppers
1/2 cup diced jicama
1 habanero, seeded and diced
1/2 cup finely chopped cilantro
1/2 Tbsp. sugar
salt and fresh black pepper to taste
1/4 cup ketchup
2 Tbsp. hot sauce
1 fresh avocado
cilantro sprigs for garnish
In a glass mixing bowl, mix the juices and vinegar. Set aside 3/4 cup for the finished product. Bring the water, Old Bay and salt to a boil. Dip the shrimp into the boiling water for about 30 seconds, then remove and add to the juices in the bowl. Cover with plastic wrap and refrigerate for 10-15 minutes.
Mix the tomatoes, onions, bell peppers, jicama, chile and cilantro. Sprinkle with sugar, salt and pepper. Strain the shrimp and discard the juice. Mix the shrimp with the vegetable mixture. Mix the ketchup and hot sauce with the remaining reserved juice, and add to the shrimp and vegetables. Mix well and season with salt and pepper. Garnish with slices of avocado and cilantro sprigs.
Yields 6 appetizer servings.
Recipe from Chile Pepper Magazine.